I follow several cooking related Instagram accounts, including Joshua McFadden's. He recently posted a photo of a gorgeous salad entitled “Radishes, Feta, Sunflower Seeds, Sprouted Barley” from Ava Gene's. It is my inspiration for this salad. I decided to add peas to the mix, and swapped sprouted farro for the barley since I had whole grain farro on hand. I dressed the mix with a colatura vinaigrette. I've recently discovered colatura as a “secret” ingredient – it adds the umami impact of anchovies without any solids. If you can't find it, you could use some anchovy paste instead (start with a couple of teaspoons, and adjust to taste), but the presentation won't be quite as lovely. I spread the dressed salad on a layer of whipped ricotta, then sprinkled on the sunflower seeds, feta, and some mint. The radishes, peas, sprouted farro, and mint make this a perfect salad to welcome warm spring days. The mix of crisp, chewy, crunchy and creamy textures keep it interesting bite after bite. It's tasty enough that my husband has christened it his “current favorite salad of all time”. :-)

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